Spicy Chicken Caesar Pasta (Printable Version)

Grilled spicy chicken pairs perfectly with creamy Caesar dressing, crisp romaine, and parmesan in this hearty pasta bowl.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon cayenne pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Pasta

08 - 12 ounces penne or rotini pasta

→ Salad and Dressing

09 - 1/2 cup Caesar dressing
10 - 2 cups chopped romaine lettuce
11 - 1/2 cup cherry tomatoes, halved
12 - 1/3 cup freshly grated Parmesan cheese
13 - 1/4 cup croutons
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges for serving

# Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Rub the spice mixture evenly over both sides of chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - Cook pasta according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process.
05 - In a large mixing bowl, combine cooked pasta, Caesar dressing, romaine lettuce, and cherry tomatoes. Mix gently to coat all components evenly.
06 - Divide pasta mixture among serving bowls. Top each bowl with sliced spicy chicken, grated Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Insights:

01 -
  • It turns ordinary pantry staples into something exciting without requiring fancy techniques.
  • The spice on the chicken cuts through the richness of the Caesar, keeping each bite interesting.
  • You can prep the chicken ahead and toss everything together in minutes when hunger hits.
  • It feels indulgent but comes together faster than ordering takeout.
02 -
  • Rinsing the pasta briefly under cold water prevents it from overcooking and keeps it from clumping together in the bowl.
  • Letting the chicken rest after grilling is non negotiable, cutting it too soon releases all the juices onto the cutting board instead of keeping them inside.
  • If your Caesar dressing is too thick, thin it with a teaspoon of water or lemon juice so it coats the pasta evenly.
03 -
  • Pat the chicken dry with paper towels before rubbing on the spice mix, moisture prevents a good sear and dilutes the seasoning.
  • Use tongs to flip the chicken only once, moving it around too much prevents those dark grill marks from forming.
  • Taste the pasta mixture before plating and adjust with more Parmesan, lemon juice, or a pinch of salt to balance everything.
  • If the pasta seems dry after sitting, drizzle a little olive oil or extra dressing and toss gently to bring it back to life.
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